Tiesen Sinamon (Welsh cinnamon cake) cupcakes

Tiesen Sinamon (Welsh cinnamon cake) cupcakes

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Ahhh ha ha, I love this metal Welsh dragon my step son Daniel gave me from his recent travels to Wales. 

Wales; with a dragon on their flag, it's the birth place of my Uncle John, home of Dr. Who and according to fairy expert Janet Bord (is too such a person!!) the little folk abound in Wales.   Welsh flag

Tiesen Sinamon is traditionally a round cinnamon cake topped with raspberry or apricot jam and spread with meringue. The cake is returned to the oven to brown the meringue. Here favourite my little one bowl cake recipe is spiced with cinnamon, filled with raspberry jam and topped with fluffy meringue (7 minute type) frosting before torching.  

Tiesen Sinamon (Welsh cinnamon cake) cupcakes ... the one bowl method used here results in cake similar to the original Tiesen Sinamon texture. By all means substitute your go to buttercake cupcake recipe and add cinnamon if desired.  

Preheat oven to 180C/350F 

Line two 12 cup trays with paper liners (the small patty/fairy cake size... this a UK size, old Australia size and smaller than US cupcake)

Ingredients

125g butter (4.4oz) softened

1 teaspoon vanilla extract

2/3 cup (150g) castor sugar (superfine)

3 eggs  room temperature

1 1/2  cups (225g) self-raising flour

1 1/2 tsp cinnamon 

1/4 cup milk (60ml) room temperature

Method

In your mixer bowl with flat beater blade attached, beat butter, extract, sugar, eggs, sifted flour, cinnamon together & milk on low speed with an electric mixer until ingredients are just combined. Increase speed to medium & beat for 3 minutes until smooth and pale in colour.

Drop spoonfuls of mixture into the paper liners. Bake about 20 minutes. Allow to cool in tins for 5 minutes removing to a wire rack to cool.

Fluffy Frosting
Makes 3 cups
• 1 cup white sugar (granulated)
• 4 large egg whites

Directions
1. In the heat-proof bowl of an electric mixer, combine sugar and egg whites. Place the bowl over a pot of gently simmering water, and whisk until the mixture feels warm to the touch and the sugar has dissolved, about 5 minutes.
2. Return the bowl to the mixer stand. With the whisk attachment, whip on high 
3. until cooled, about 8 minutes. Use immediately.

*If the weather is humid, you may need to beat the frosting for an additional minute in each step to stiffen it.

Use a good store bought raspberry jam or make your own.... Raspberry Jam recipe Traditionally raspberry jam is "loose" (wetter) than say ummm "apricot". If you prefer a firm set jam use pectin sugar as per instructions. 

To Serve

Cut a small hole in to the top of each cooled cake. Fill the cavities with about one teaspoon of raspberry jam, top with a blob of meringue frosting (use a star piping tip if you prefer a less rustic looking cupcake) torch with a kitchen blow torch.  

Happy Baking :) 

You might also be interested in Raspberry and Orange Gluten Free Friands